12/10/2017(Thu) 平底鍋煎包 (peanut butter)

Good morning and Happy Thursday dear all mommies!

I am.so happy today as I able to buy the McDonald's hello kitty happy meal for my self and little princess.

Remember my post yesterday which I mentioned I have important thing to do??? Yes!!!! This is it!!!! I woke up few times before the alarm rang....wondering why my alarm still yet to ring. Finally I get up from bed at 4.30am sharp even I felt a little tired but I still very alert about my mission today.

Breakfast: pan cooked buns with peanut butter filling. The buns were made with blue pea flower juice which I cooked more yesterday.

Lunch: peanut minced meat porridge

Teatime: avocado milkshake

大家早上好!

妈咪我是凯蒂猫控!所以，打从上个星期四推出的麦当劳hello kitty 家家酒茶具，妈咪我已经很雀跃了！第二天才出去购买的happy meal, 竟然跑了两间麦当劳都缺货。还好老公帮我买到了！所以，今天自己决定早点起床，早点煮好小公主的食物，早点出门。。果然，早起的鸟儿有虫吃!! 拿到凯蒂的杯具的当下，真的好开心哦！

早餐: 平底锅煎包（花生酱）和鲜奶

午餐: 肉碎花生粥

下午茶: 牛油果奶昔

Pan Cook Bun/bread

Ingredients: （yield 8-11 buns)

150g All purpose Flour

3g （3/4 tsp) Instant Dry Yeast

85-95ml warm water

(Today i use blue pea flower juice)

10g olive oil/grapeseed oil/rice bran oil/any vege oil

10g sugar

Steps:

1) in a mixing bowl, add in all ingredients.

2) mix and knead till hand is clean, bowl is clean and dough is smooth.

3) cover dough with clean damp cloth, rest for 10-15mins.

4) divide dough into 11 equally portions (23g each), wrap in filling (I used peanut butter of 6g in each dough).

5) roll and flatten the dough.

Pan cook method:

6a) place buns in a non stick pan (no oil needed), close lid and proof for 20-30mins.

7a) pan cook with smallest fire for 5-8 mins.

8a) over turn the bread and pan cook till both sides golden brown.

Oven method:

6b) place buns on baking tray laid with parchment paper, proof for 20-30mins inside off oven.

7b) remove baking tray from the oven, preheat oven till 150'C.

8b) bake at preheated oven of 150'C for 10 mins.

p/s: for nicer outlook, just simply pan fry without oil both sides golden brown.

平底鍋煎包

材料：

【麵皮】

中筋麵粉150g

酵母3g (3/4茶匙）

溫水 85-95g

（今天我用蘭花水）

橄欖油/任何植物油10g

糖10g

作法：

1.粉類過篩。

2.除了起司片以外，所有的材料全部拌勻，拌至無粉的狀態即可。

3.蓋上擰乾的濕布醒麵10-15分鐘。

4.取出麵糰放在撒上麵粉的揉麵板上。

5.分成11等分（每個23克）,桿平並放上餡料(今天用無糖花生醬每個6克），收口處緊密捏合。

平底鍋版：

a）放入平底不沾鍋不需抹油，發酵20-25分鐘。 。

b）蓋上鍋蓋用最小火烘烤5-8分鐘。

c）兩面均烤至上色即可起鍋盛盤。

烤箱版：

a）把麵包排放到烤盤上，送進沒有開電源的烤箱裡發酵20-25分鐘。

b）把烤盤取出，開始預熱烤箱150度。烘烤約10分鐘即可。

備註：如果想要煎包上色美觀，可以用不沾鍋幹煎至兩面上色就可以了。

Peanut Butter 

無糖花生醬

肉碎花生粥

材料：

1/4 杯 有機白米（浸泡30分鐘）

80-100克 肉碎

1湯匙 有機花生 （浸泡過夜）

1/2茶匙液態氨 / 1咪咪海鹽

胡椒粉適量

做法：

1 ）把花生放入小鍋，注入清水，煮滾後用小火煮20分鐘。

2 ）把白米和肉碎加入，攪拌均勻。

3 ）繼續小火煮10分鐘。

4 ）加入鹽和胡椒粉後即可熄火。

5 ）趁熱食用。

Minced meat peanut Porridge

Ingredients:

1/4 cup organic white rice (soak for 30mins)

80-100g minced meat

1 tbsp organic peanut (soak overnight)

1/2 tsp liquid amino / pinch of sea salt

dash of pepper powder

Steps:

1) ) Put the peanuts into the pot, add in water, boil and cook with small fire for 20 minutes.

2) Add in the soaked rice and minced meat, stir well.

3) Continue to cook for 10 minutes.

4) add in pinch of salt and pepper powder and off fire.

5) ready to serve warm

Avocado milk Shake

Ingredients:

1pc avocado

1/2 - 1 cup fresh milk

1tsp fullcream condense milk/honey

Just blend till smooth & enjoy~

p/s: if not consume immediately, squeeze some lemon juice to slower the oxidation.. ^.^ 

牛油果奶昔

材料：

1個 鱷梨/牛油果

1/2 - 1杯 鮮牛奶

1茶匙 全脂煉奶/蜂蜜

用果汁機攪拌至幼滑即可〜

P / S ：如果不立即食用，可以擠些檸檬汁以減緩氧化變黑.. ^ ^ 。

my kitty cup!!!!!

5/5/2017 （Fri）菠菜餅乾

意麵+番茄醬奶酪

材料A ：

16個 櫻桃番茄

洋蔥 1/2個

1/2棵 蘋果

1/4杯 水

材料B ：

一些橄欖油

1/2洋蔥（切細）

20克 切達起司

1/2杯水

胡椒粉 適量

一些乾香菜和意大利香草

做法：

1）把材料A用料理棒打成幼滑，待用。

2）把鍋加熱後倒入橄欖油，將洋蔥爆香，然後加入幼滑的材料A。

3） 加入清水煮開，燜2-3分鐘。

4）加入奶酪和煮至融化。

5 ）最後加入胡椒粉，香菜和意大利香草即可關火。

Pasta with Tomato cheese sauce

Ingredients A: 

16 pcs cherry tomatoes

1/2 onion

1/2 red apple

1/4 cup water

Ingredients B:

some olive oil

1/2 onion (chopped finely)

20g bega cheddar cheese

1/2 cup water

dash of pepper

some parsley and italian herbs

Steps:

1) Blend the ingredients A till smooth, set aside

2) Heat pan with olive oil, saute onion till golden brown then add in the blended ingredients A

3) pour in 1/2 cup water, boil then simmer for 2-3 mins.

4) add in cheese and cook till cheese melted.

5) add in pepper, parsley and and italian herbs

6) off fire and done.

菠菜餅乾

材料:

無鹽奶油30g  細砂糖25g  菠菜粉1茶匙

牛奶/全蛋液30g   低筋麵粉100g

步驟:

1.無鹽奶油切小塊回溫軟化

2.低筋麵粉和菠菜粉過篩在同一個碗

3.將奶油放入工作盆中,用打蛋器將奶油攪打成乳霜狀

4.加入細砂糖快速攪拌,將奶油打至蓬鬆狀況且顏色呈現

   的較原來更淡即可

5.加入全蛋液攪拌均勻

6.過篩的粉類分2次加入,以橡皮括刀括壓盆底的方式混合

   成散狀

7.用手直接捏壓成糰

8.把面团放进胶袋里，將麵糰壓扁，用擀麵棍擀壓成為厚約0.4cm薄片狀

9.放进冰箱冷藏30分钟，取出并剪开胶袋，用刀切成正方形。

10.間隔整齊排放在烤盤中，用筷子在每片饼干上面扎4个洞洞。

11.放入已經預熱到150度C的烤箱中烘烤15分鐘，然後

     將溫度調整至120度C再烤10-12分鐘至乾燥即可

12.烤好移至鐵網架上放涼

13.完全涼透請放密封保存避免回潮 

Spinach cookies
Ingredients:
30g unsalted butter
25g castor sugar
1 tsp spinach powder
30g whole egg (or replace by fresh milk)
100g low protein flour

step:
1. cut butter into small pieces and soften in room temperature
2. sieve low protein flour and spinach powder into a bowl
3. Put the butter in another bowl and beat till creamy by electric whisk
4. Add in sugar and continue beating till fluffy and creamy pale color
5. Add the whole egg/milk and beat till fully combine
6. add in the sieved flour by 2 portioning, using spatula to mix and press
7. use hand to knead quickly till dough is formed
8. Put the dough in a plastic bag, flatten the dough, roll it with a rolling pin into a thickness of about 0.4cm.
9. rest the flatten dough in the refrigerator for 30 minutes, remove and cut off the plastic bag, cut dough into square pieces with a knife.
10. lay separately in the baking pan, using a chopstick to poke holes on each piece of biscuits
11. Bake in preheated oven of 150'C for 15 minutes, then reduce to 120'C and bake 10-12 minutes to dry
12. remove cookies from oven and place on wire mesh to cool
13. keep in air tight container once completely cool down

Avocado milk Shake

Ingredients:

1pc avocado

1/2 - 1 cup fresh milk

1tsp fullcream condense milk/honey

Just blend till smooth & enjoy~

p/s: if not consume immediately, squeeze some lemon juice to slower the oxidation.. ^.^ 

牛油果奶昔

材料：

1個 鱷梨/牛油果

1/2 - 1杯 鮮牛奶

1茶匙 全脂煉奶/蜂蜜

用果汁機攪拌至幼滑即可〜

P / S ：如果不立即食用，可以擠些檸檬汁以減緩氧化變黑.. ^ ^ 。

22/8/2016 (Mon) 蜜桃相思蛋糕

using the same recipe but I am kinda lazy and put in the cooked pasta right after the sauce is done.. ^.*

Pasta with Mushroom cheese sauce

Ingredients: 

Pasta or any types of desired pasta, cook as per instructions 

My way of cooking to avoid mushy and soggy pasta and can last till dinner:~

1) I cook pasta as per instruction on packaging, 

2) drain away the hot water

3) soak pasta in a big bowl of ICE cold water for 30 seconds

4) drain away the cold water

5) add 1-2 tsp rice bran oil or olive oil to the pasta and mix well

for reheating:~

1) Just scoop out the pasta portion, steam for 5 mins.

2) Pour in the heated pasta sauce

3) Ready to serve~ 

Mushroom cheese sauce 

Ingredients:

4 button mushroom (to blend)

2 cloves garlic (to blend)

1/3 cup water (to blend)

2 cloves garlic (sliced) (I used 3-4 cloves as my gal loves garlic)

2 button mushroom (diced)

10g cheddar cheese

20g cream cheese

1/2 fresh milk

some water

some pepper powder, italian herbs

Steps:

1) dice the mushrooms and garlic into small size

2) blend mushroom, garlic and water till smooth (mushroom puree)

3) heat pan, add some olive oil, sauteed the garlic till fragrant

4) add in diced mushroom and stir fry a while

5) add in mushroom puree, cook for 1-2 mins.

6) add in water, milk, cream cheese and cheddar cheese. Cook till boiling and cheese melted. 

7） Add in dash of pepper powder and italian herbs, Off fire. Ready to serve warm.

意麵與蘑菇湯

材料：

麵食或任何類型所需的麵食

**我的麵條烹煮方式**

“避免麵條變成糊狀並和可以維持到晚餐時間食用”

1 ）按照麵條包裝上的烹煮方式

2 ）倒掉煮麵的熱水

3 ）把麵條浸泡在一碗冰水30秒

4 ）倒掉浸泡的冷水

5 ）加入1-2茶匙米糠油或橄欖油，拌勻即可。

**在職媽媽的小貼士**

6 ）如果不是馬上吃，收進冰箱。

7 ）讓保姆或家人舀出寶寶的麵條分量，蒸5分鐘。

8 ）倒入熱的蘑菇醬/湯就可以了。

寶寶蘑菇湯

材料： （2-3寶寶分量）

（A）

4朵 蘑菇（用料理棒打成幼滑）

2瓣 大蒜（用料理棒打成幼滑）

1/3杯 水（用料理棒打成幼滑）

（B）

2瓣 大蒜

2朵 蘑菇

10克 切達乾酪

（如何選擇寶寶食用的奶酪）請按

20克 奶油奶酪

1/2杯 鮮奶

水 適量

胡椒粉 適量

意大利香草 適量

做法：

1 ）把蘑菇切丁，大蒜切片，胡蘿蔔和花椰菜切小塊;備用。

2 ）用料理棒把所有材料（A ）打成幼滑;備用。

3 ）熱鍋後加入一些橄欖油，炒香蒜片。

4 ）加入花椰菜和蘑菇翻炒片刻。

5 ）然後加入打成幼滑的材料A（蘑菇泥） ，煮1-2分鐘。

6 ）加入水，牛奶，奶油奶酪和切達乾酪，煮至奶酪融化。

7 ）撒入胡椒粉和意大利香草即可關火。

PEACH OGURA CAKE 

 (Recipe for 8” round removable cake pan, no need to grease)

Ingredients:

1 whole egg

5 pcs egg yolks 

45g vegetable oil

100g peach puree

2 tbsp fresh milk

60g superfine flour / cake flour 

5 pcs egg whites

½ tsp rice vinegar / lemon juice

60g organic cane sugar

Steps:

1) Prepare and measure ingredients. 

2) Blend the canned peach into puree. Add in the whole egg, egg yolks, milk and oil. Hand whisk until the smooth then add in the sifted flour. Sieve through the batter with a strainer. Set aside.

3) Preheat oven to 160’C. Fill in hot boiling water in the baking tray at the bottom rack to about 1 cm deep.

4) Beat the egg whites in a clean dry bowl with clean dry whisk until foamy then add in vinegar. Continue to beat and adding the sugar by 2 times and beat until soft peaks foam.

5) Fold in 1/3 of the meringue into the yolk batter, mix well before adding the second 1/3 portion and finally the last portion.

6) Pour the batter to fill the baking pan.  Tap a few times to remove bubbles and at the same time flatten the batter a bit with spatula.  

7) Place cake at the bottom rack of the oven. Bake at 160°C for 15 minutes. Reduce temperature to 140°C and continue baking for 50 minutes. Test the cake with a bamboo stick comes out clean when inserted in the middle of the cake. Off the oven and open the oven door with 2” gap to slowly reduce the temperature. Wait 10 minutes before removing the cake out from the oven. 

8) Remove cake form the oven and tap the cake on the table for few times. (this action can reduce the cake from shrinkage further)

9) The cake shall be de-mold by itself automatically after cooling down. Keep in fridge to chill, cut and serve.

Notes:

1) to sieve the yolk batter can result smoother cake texture.

2) different oven is different in temperature, please adjust accordingly.

3) If the surface of your cake turns brown too quickly, loosely place a foil on top.

4）cut the cake when the cake is completely cool to have nice surface.

5) line the cake tin with baking paper at the bottom only if you are using the non-removable type

蜜桃相思蛋糕

 （分量: 一個8吋圓形活動底蛋糕模，不用塗油。）

材料：

1個 全蛋

5個 蛋黃

45克 植物油

100克 蜜桃泥

2湯匙 鮮奶

60克 低筋麵粉/蛋糕粉

5個蛋白

½ 茶匙 米醋/檸檬汁

60克 有機蔗糖

做法：

1) 準備和稱好所需的材料。

2）把蜜桃打成泥後加入蛋黃，全蛋，鮮奶，油攪拌均勻，然後篩入低筋麵粉隨便攪拌即可，無須過度攪拌。把麵糊過篩成細膩幼滑的蜜桃蛋黃糊備用。

3）預熱烤箱160'C。把熱開水加入烤盤，大約深是1厘米。

4)蛋白用打蛋器先打出泡沫,然後加入米醋繼續打發。 1/2量的糖用中速攪打。泡沫開始變較多時就將剩下的糖加入,速度可以調整為高速.將蛋白打到像鳥嘴彎勾的狀態(濕性發泡)即可。

5）取1/3打好的蛋白霜,拌入起司蛋黃糊中輕拌均勻。最後把麵糊倒入剩餘的蛋白霜中用橡皮括刀輕輕攪拌均勻。

6）把麵糊倒入烤模中，輕敲震出空氣和讓麵糊平整。

7）把烤模放在烤箱底層，160度C烘烤大約15分鐘。然後降低溫度至140℃，繼續烘烤50分鐘。插入竹籤測試蛋糕，竹籤出來乾淨就代表蛋糕熟了。把電源關掉，打開烤箱門留2寸縫隙以便慢慢降低溫度，10分鐘後取出蛋糕。

8）蛋糕出爐後在桌子上請敲幾下。 （這個動作可以降低蛋糕回縮）

9) 蛋糕冷卻後會自動脫模。放入冰箱冰下，就可切塊享用了。

備註：

1）篩過的蛋黃糊，蛋糕會更幼滑。

2）不同的烤箱有不同的熱度和時間，要自己拿捏。 （溫度只供參考）

3）如果蛋糕表面上色過快，可以把鋁泊輕輕放在蛋糕上面。

4）蛋糕完全冷卻才切效果更美。

5) 如果不是使用活動底蛋糕模，只需舖一張烤紙在烤模底部。

Avocado milk Shake

Ingredients:

1pc avocado

1/2 - 1 cup fresh milk

1tsp fullcream condense milk/honey

Just blend till smooth & enjoy~

p/s: if not consume immediately, squeeze some lemon juice to slower the oxidation.. ^.^ 

牛油果奶昔

材料：

1個 鱷梨/牛油果

1/2 - 1杯 鮮牛奶

1茶匙 全脂煉奶/蜂蜜

用果汁機攪拌至幼滑即可〜

P / S ：如果不立即食用，可以擠些檸檬汁以減緩氧化變黑.. ^ ^ 。

9/6/2016 (thu) fish crackers 魚味鮮

Tomorrow I will be on holiday with my little and resume working on Tuesday~ Stay at home for for few days and outing for few days.... enjoy few days sahm and resume ftwm later...

明天我將會休假了。一直到星期二才恢復上班日。在家裡悠悠閒閒幾天~ 出門走走幾天~

充電後再繼續上班族的生活了。 。

祝大家端午節快樂！

Happy Dragon Boat Festival!

以上是寶寶的粽子，我用浸泡了的小米（90 ％）和糯米（10%），用米糠油爆香蔥頭，加點胡椒粉，五香粉和少量液體氨基，炒香小米混糯米。最後用粽葉包，加入豬肉丁和綠豆。

These are baby dumplings , I soaked millet ( 90% ) and rice ( 10% ) , saute shallot with rice bran oil, add some pepper powder , 5-spice powder and a small amount of liquid amino. Saute millet mixed with glutinous rice. Finally wrap with bamboo leave, add in pork and green beans too.

Avocado milk Shake

Ingredients:

1pc avocado

1/2 - 1 cup fresh milk

1tsp fullcream condense milk/honey

Just blend till smooth & enjoy~

p/s: if not consume immediately, squeeze some lemon juice to slower the oxidation.. ^.^ 

牛油果奶昔

材料：

1個 鱷梨/牛油果

1/2 - 1杯 鮮牛奶

1茶匙 全脂煉奶/蜂蜜

用果汁機攪拌至幼滑即可〜

P / S ：如果不立即食用，可以擠些檸檬汁以減緩氧化變黑.. ^ ^ 。

昆布魚片粥

材料：

1片昆布（ 10cmX10cm ，浸泡後切成細條）

4-5湯匙 糙米（預浸泡過夜）

4朵鮮香菇（切片）

1片 魚肉

1小片 姜

做法：

1）煮800毫升的水在小鍋內。

2 ）把糙米和昆布絲放入水中煮30分鐘。

3 ）把加入香菇，薑片和魚片煮大概5分鐘即可。

Kunbu Fish Porridge

Ingredients:

1 pc kunbu (10cmX10cm, soak and cut into tiny slices)

4-5 tbsp Brown Rice (pre-soaked overnight)

4pc fresh shitake mushroom (sliced)

1pc fish fillet

1 small pc ginger

Steps:

1) cook 800ml water in a small pot.

2) add in brown rice and kunbu strips and cook for 30mins.

3) add in mushroom, ginger and fish slices and cook for another 5 minutes.

魚味鮮

材料：

魚肉75克

太白粉/馬鈴薯粉 55克

玉米粉 1茶匙

蛋黃 1個

水 2湯匙

10克 無鹽奶油

1咪咪 海鹽

白胡椒粉適量

糖1/2 茶匙

做法：

1. 把所有材料放入果汁機或攪拌器，打成黏稠的泥狀。

2. 然後把蝦泥裝入塑膠袋，綁好後塑膠袋角處剪一個小洞（4-5毫米）。

3. 預熱烤箱180度。

4. 把不粘烤布/紙鋪在烤盤上，然後擠出條狀。 （我的烤箱是33公升的容量，剛好擠到一盤。）

5. 送進已經預熱180度的烤箱烤約10分鐘後，轉換盤的方向，下調溫度160烤10分鐘或至表面有一些上色了，即可關掉電源。繼續悶5-10分鐘後取出。完成啦~

Fish Crackers

Ingredients: 

75g fish fillet

55g potato starch

1 tsp corn flour

1 egg yolk

2 tablespoons water

10g unsalted butter

pinch of sea salt

dash of pepper

1/2 tsp cane sugar

Steps:

1) put all ingredients in the blender, blend till smooth. 

2) pour the mixture into a plastic bag then cut a small hole (4-5mm) at the edge of the plastic bag. 

3) preheat oven at 180'C.

4) squeeze out stripes on the non-stick baking sheet laid on the baking tray. 

5) bake at preheated oven of 180'c for 10 mins, turn baking tray in side out, reduce temperature to 160'C, continue baking for 10 mins or till lightly golden brown. Off oven. let the tray stay inside the oven for another 5-10mins. DONE~

if the crackers are still not golden brown and crunchy, you may bake longer time to reach the crunchiness you like!

Barley Drinks

Ingredients

50g barley (pre-soak overnight)

8-10pcs dried winter melon

1.5 litre water

Steps：

1) Cook the barley in the water and boil for 10mins then turn to small heat and continue cooking for 1 hour. 

2) Add in the dried winter melon and continue cooking for 10mins. ready to serve warm or cold

薏仁甜湯

材料：

50克 薏米/薏仁

8-10 冬瓜条

1500毫升 水

做法：

1）首先把薏米浸泡过夜。

2）把薏米放入水里大火煮10分钟，然后转小火煮1个小时。

3）加入冬瓜条，继续煮10分钟即可。

19/1/2016 (Tue)無蛋免揉迷你奶酪麵包

My mobile phone set is still having problem and I couldn't edit my and upload photos through phone app. I tried removing the SD card and restarted the phone but it seems still very slow and reacted like a turtle. (sob...sob...)

Yesterday I was away from work and accompanied my 29.5mo gal visitted the HELLO KITTY GO AROUND in Viva Home Cheras with the complimentary tickets given by my sister in law. My gal was very happy, she was dancing while walking with super happy mood. She had french toast Roll with chicken floss for breakfast, stir fried noodle and radish soup for lunch and dinner. I couldn't take any photo as my phone was completely dead.

Breakfast: kneadless Bite size cheese buns and fresh milk

Lunch and Dinner: Fried Quinoa ramen and soup (dinner)

Teatime: Banana avocado milk and bun biscuits

Eggless knead-less mini cheese bun  

(Yield 36 mini buns)

Ingredients:

110g warm water

150g high protein flour

10g muscovado sugar or any sugar

pinch of sea salt

1/2 tsp instant dry yeast

5g rice bran olive oil

For Topping:

20g grated cheddar cheese (how to choose cheese for baby)

Steps:

1) mix all ingredients in a big bowl. Mix till combine and soft dough is formed (I spent less than 1 min)

2) cover bowl with cling wrap, leave a small hole for air flow.

3) keep in the fridge 2 hours onwards, after 2 hours, you may take out and shape any time.

4) take out the wet dough and place on a dusted mat.

5) put more flour to dust if too wet, press out all air and let it rest for 5 mins. Roll plat into 1cm height then cut into cubes. 

6) place the buns on the baking tray, put baking tray inside the oven (power off) and proof for 30mins. You may place a bowl of hot water inside the oven to help the proofing process better.

7) after 25mins, Remove the baking tray from the oven. sprinkle the grated cheese on each buns. Pre-heat the oven at 180'C for 5 mins.

8) Bake the buns for 15 mins or till light golden brown

無蛋免揉迷你奶酪麵包

份量：約36個小麵包

材料：溫水110g，速發乾酵母1/2茶匙，高筋麵粉150g，細砂糖10克，鹽一咪咪，米糠油5g ，切達奶酪絲20g （如何選擇適合寶寶食用的奶酪）

做法：

1. 將所有材料放入鋼盆內攪拌均勻

2. 放入樂扣盒中但不要蓋緊，讓空氣可進入

3. 放入冷藏兩小時到一天，隨時都可以拿出來整形(冷藏越久甜味越淡)

4. 將冰箱中的麵糰拿出來整型，麵糰很溼軟，可以多撒些麵粉。

5. 把麵糰裡的空氣擠壓出來，搓圓後用保鮮紙覆蓋，休麵糰5分鐘後才再整型。

6. 整形好直接放在烤盤上，並和一碗熱水一起送進沒開電源的烤箱裡發酵約30分鐘或至雙倍大。

7. 將發酵後的麵包攦上適量的乳酪絲。

8. 放入已經預熱至180度c的烤箱中，烘烤15分鐘或表面上色即可。

Stir Fried quinoa ramen with prawns and vegetables

Ingredients :

3 pcs of organic quinoa ramen

6 pcs medium prawns

1/3 bowl of cauliflower

1/2 stick celery

2 brussel sprouts

1/2 tsp liquid Amino

Dash of pepper powder

4 cloves garlic (sliced)

1/4 cup of soup stock / water

Steps:

1) cook noodle as per packaging instruction. 

2) heat pan with some olive oil and sauté garlic till fragrant

3) add in the following and stir fry, prawn and other vegetables

4) add some water to cover all ingredients and shimmer for 1 mins

5) add in the pre-cooked  noodle, add in liquid amino and pepper powder,  

6) off fire and ready to serve warm.

圈圈麵包餅

材料：

雞蛋1顆（淨重約45g），無鹽奶油15g，牛奶45cc，高筋麵粉30g，1茶匙蔗糖

做法：

1.高筋麵粉用濾網過篩備用。

2.將牛奶，糖和無鹽奶油放入鍋內，中小火煮至沸騰，轉小火。

3.將高筋麵粉倒入用木匙快速攪拌。

4.攪拌到麵粉完全成糰且不沾鍋子即關火。

5.麵團放至手摸不燙時，將蛋液分2次慢慢加入，每次都要攪拌均勻才可加的蛋液。

6.將麵糊裝進塑膠袋中剪一個小洞0.5mm,擠出圈圈的形狀或數字或任何喜歡的形狀，要保留間距。

7.放入預熱至160度C的烤箱中烘烤大约20鐘（中途转换烤盘方向）或边缘开始上色，立刻把电源关掉。用餘溫燜10分鐘即可取出。（我没有时间，让饼干在烤箱里面待了大概20分钟才出炉） 

Bun Biscuit Rings

Ingredients :

1 egg

30g high protein flour 

45g fresh milk or full cream milk or water

15g unsalted butter 

1 tsp muscovado sugar or any sugar or omit

Steps :

1) sieve flour and set aside 

2) cook milk, sugar and butter in a wok with low heat until boiling

3) add in flour and stir quickly with a spatula until dough is form and non stick

4) off fire and remove dough from the wok, let it cool down

5) when hand can touch on dough,  add in egg little by little, mix well then only add in more 

6) the dough turns into very wet dough, put the well mix batter into a plastic bag 

8) Pre heat oven at 160'C 

9) cut a 0.5 width hole at the edge of the plastic,  squeeze out the circles or any shapes or alphabets on the non stick baking sheet laid on the baking tray

10) bake for 20mins or till light golden brown, turning halfway, sit in the off oven for 10 mins or more.

Banana Avocado milk

Ingredients:

1/2 pc avocado

2 small bananas

1/4 cup fresh milk

Blend till smooth.....soooo yummy!

2/7/2015 Thursday meals

On 14/4/2015, I sent my Tokebi  hand blender for warranty repairing and the normal time for collection shall be 2-3 weeks. But I only able to receive it yesterday.  Due to the delays,  the dealer showed his apologize by giving me a small gift and deliver the blender to my door step instead I have to collect it by myself. I am very appreciated to mummy Jesse Tu in HFFMB and Mr Xavier of MyClick Resources  for being so  helpful. 

This morning I can use my Tokebi hand blender again after 2 months of absent in my kitchen. I miss it so much~

Breakfast: Sweet Potato Bread Balls, fruits & fresh milk

Lunch and Dinner: Mee Sua with corn soup

Teatime: Avocado milk shake, raisin and cherries

Sweet Potato Bread Balls

Ingredients:

4 thin slices homemade bread (You can use 1 slice of massimo white bread)

1 japanese sweet potato

1/2 organic apple

20g cheddar cheese ( I used Mainland Colby cheddar cheese)

some raisin for topping (optional)

Steps:

1) slice the sweet potato (with skin on) then steam for 15mins

2) peel off sweet potato skin and weight it to get 100g

3) mash the sweet potato with a fork or spoon.

4) cut and blend apple into puree

5) tear the bread into small pieces

6) mix mashed sweet potato, apple puree and bread together till well combined

7) weight 13~15g each small dough and roll into ball shape then place on a non-stick baking sheet laid on baking tray.

8) bake at preheated oven of 190'C for 10mins then remove tray from oven

9) place a small slice of cheddar cheese on each balls

10) continue baking for another 10 mins

Corn soup

Meesua, cooked and rinse with ice cold water then add 1 tsp olive oil or grapeseed oil

Soup base: 1 pc sweet corn, 50g pork tenderloin, 1/2 carrot

Avocado Milk Shake

Ingredients:

1 avocado

1/2 cup milk

1/2 cup water

1 tsp honey

Blend all ingredients till smooth.